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By Dinah Crowe :: Stirring The Pot Catering

:: Fruchoc Molten Puddings :: 



75g melted butter

120g milk chocolate buds melted

100g Fruchocs, chopped and melted

1 egg lightly beaten

1T cocoa

40g plain flour

6 extra Fruchocs whole


Melt butter then set aside.  Melt chocolate buds and Fruchocs over double boiler.  Whisk egg into melted butter then combine with melted chocolate, cocoa and flour and stir till well combined.

Pour mix into 2 greased 10cm diameter ramekins.  Drop 3 extra Fruchocs into the puddings then bake for 14mins in moderate oven. Take out and serve warm with vanilla ice-cream.

If you are drooling over this, try the Fruchocs Surprise cake recipe – it’s too good!

Dinah x

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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